Jalapeno Popper Roasted Potato Salad Recipe
If you want a fun twist on regular potato salad, try this Jalapeno Popper Roasted Potato Salad Recipe.
Equipment
- Large mixing bowls
- Baking Sheet
- Parchment paper
- Cutting Board
- Knife
- Measuring cups and spoons
- Spatula or spoon
- Skillet (for bacon)
- Oven
Ingredients
- 2 lbs baby potatoes cut in half
- 1 tbsp olive oil
- Salt and pepper to taste
- 6 slices of bacon cooked and crumbled
- 4 oz cream cheese soft
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded cheddar cheese
- 3 jalapenos seeds removed and chopped
- 2 green onions chopped
- 1 tsp garlic powder
- ½ tsp smoked paprika
Instructions
- Preheat your oven to 425°F.
- Line a baking sheet with parchment paper.
- Toss potatoes with olive oil, salt, and pepper.
- Spread potatoes out on the baking sheet.
- Roast for 25–30 minutes until golden and crispy.
- Let the potatoes cool down.
- In a large bowl, mix cream cheese, sour cream, and mayonnaise.
- Stir in cheddar cheese, jalapenos, green onions, garlic, and paprika.
- Gently mix in the roasted potatoes and bacon.
- Chill the salad in the fridge for at least 1 hour.
- Before serving, top with extra green onions.
Notes
- Use full-fat cream cheese and sour cream for the best taste.
- Make sure the potatoes get crispy for the best texture.
- Add more or less jalapeno depending on how spicy you like it.
- Make the salad a day ahead for even better flavor.
- For extra tang, add some chopped pickles.